Steamed hairy crab

Overview

If there is one thing you must do in autumn, it must be eating hairy crabs. Chrysanthemums are the time when crabs are fat, and the autumn wind makes crab legs itchy. It is also a good time of year for crab fat and cream to turn yellow. Eating crabs in autumn is a serious matter. The crab meat is full of elasticity, tender and juicy, and the crab roe and crab paste are extremely delicious. Zhang Dai, a writer in the Ming Dynasty, once said that hairy crabs can be eaten without vinegar and salt and have all five flavors. The best way to treat hairy crabs is to steam them. Steaming can not only retain the original flavor of hairy crabs to the maximum extent, but also highlight the color, aroma and taste of hairy crabs. The moment you open the lid of the crab, you will be greeted by the buttery yellow fat, sweet meat, and then dipped in the carefully prepared ginger and vinegar sauce, the taste will be on your lips and teeth.

Tags

• hot dishes
• home cooking
• banquet dishes
• balsamic vinegar
• cooking wine
• hairy crab
• white sugar
• ginger

Ingredients

Steps

1. 1 First, we need to prepare all the ingredients needed to make this [Steamed Hairy Crab]: 4 hairy crabs and 30g of ginger. First put the hairy crabs in a water basin and let it sit for 2 hours. After the hairy crabs have removed the dirt, use a small brush to clean the crab body, claws and legs. Place the ginger slices on the bottom of the plate, and then put the cleaned crabs into the plate.

   

2. 2 Add an appropriate amount of water to the steamer, add 10ml of cooking wine, put the hairy crabs into the pot, cover the pot, bring to a boil over high heat and steam for about 15 minutes. The steaming time will be adjusted according to the size of the hairy crabs. Be careful not to untie the rope that binds the crabs when steaming them, otherwise the hairy crabs will crawl around and escape after being heated.

   

3. 3 While the crabs are steaming, we are going to prepare the dipping sauce. Peel off the outer skin of the ginger, cut it into slices, then cut into thin strips, and finally cut into minced ginger. Put the minced ginger into a small bowl, add 20ml of balsamic vinegar and 2g of sugar to make ginger vinegar juice and set aside.

   

4. 4 Steam the hairy crabs until their shells turn red and the crab meat is cooked through. Turn off the heat and simmer for 5 minutes, then take them out, remove the binding rope and put them on a plate. Remember that when you first put the hairy crabs into the pot for steaming, you must turn the crab's belly upward so that the crab roe is caught by the crab lid and does not overflow.

   

5. 5 Delicious crab roe, firm and sweet crab meat. Pair it with ginger vinegar sauce when eating, and eat it while peeling the crab meat and dipping it in ginger vinegar sauce. Hairy crabs should be eaten while they are hot, as they will smell fishy when they are cooled down. Quickly dip it into the ginger vinegar sauce and eat it.